When grains, fish and veggies all cook in the same pan, the grains can better absorb the other flavors. We used bulgur as its ragged edges are perfect for catching sauce and it crisps up nicely against the pan. Then we added a crunchy top of toasted sliced almonds. But the real secret to this recipe is finishing with a generous drizzle of oil for a luxurious note. Cook, relax and enjoy!

What you’ll need:
4-6 oz curly kale
2 cloves garlic
2/3 cup bulgur
12 oz pollock fillets
fresh thyme sprigs
1 lemon
¼ cup sliced almonds
olive oil
coarse salt
freshly ground black pepper

Equipment:
large skillet

Recipe steps:

1. Prep ingredients
   Preheat oven to 400°F. Remove stems from kale, then tear into large pieces. Wash and dry well. Peel and finely chop garlic.

2. Make bulgur
   Combine kale, bulgur, garlic, ½ cup water, ¼ cup olive oil, 1 teaspoon salt and ¼ teaspoon freshly ground black pepper. Spread in the bottom of a large oven-proof skillet. Cover skillet with foil and bake, 15 minutes.

3. Prep fish
   Meanwhile, season fish with several grinds pepper and ½ teaspoon salt.

4. Assemble
   Thinly slice half of lemon. Remove skillet from oven and remove foil. Stir bulgur mixture and place fish on top. Top with thyme sprigs and lemon slices. Replace foil.

5. Bake fish
   Return skillet to oven and bake until bulgur is tender and fish is cooked through, about 10 minutes.

6. Serve
   Place almonds on a baking sheet and toast in oven until golden and fragrant, about 5 minutes. Cut remaining lemon half into wedges. Remove foil from skillet and drizzle everything with oil. Sprinkle with almonds and serve with lemon wedges. Enjoy!